Rating: 1 stars
1 Ratings
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  • 2 star values: 0
  • 1 star values: 1
Recipe by Southern Living November 2009

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Credit: Beth Dreiling Hontzas; Styling: Vanessa McNeil Rocchio

Recipe Summary test

prep:
37 mins
total:
1 hr 52 mins
Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brown Drumsticks and Veggies: Preheat oven to 400°. Pat drumsticks dry. Cook drumsticks and next 3 ingredients in hot oil in a large roasting pan over medium-high heat. Cook drumsticks 3 minutes on each side; cook vegetables, at the same time, stirring often.

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  • Reserve Flavorful Pan Drippings: Bake drumsticks and vegetables in pan at 400° for 30 minutes or until a meat thermometer inserted into thickest portion of drumsticks registers 160°. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.

  • Whisk in Chicken Broth and Stir Until Smooth: Whisk flour into hot drippings in pan, and cook over medium heat, whisking constantly, 1 minute. Gradually whisk in chicken broth until smooth. Whisk in pepper.

  • Cook Gravy to Thicken and Develop Flavor: Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally, 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste.

Chef's Notes

To make ahead: Cool gravy 45 minutes. Cover and chill up to 3 days. Add a few tablespoons of broth, and reheat over medium heat.

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